Fishwork's Mitch Tonks named "Restaurateur of the Year"

Local restaurateur Mitch Tonks was awarded “Restaurateur of the Year” on Monday 16th January 2006 at the society and style magazine, Tatler's launch of its 2006 restaurant guide.

Mitch received the award at a star-studded champagne reception, sponsored by Louis Roederer, at the Dorchester hotel. Jeremy Wayne, restaurant editor of Tatler, presented the award saying, “the winner is the inspirational, the visionary, the indefatigable Mitchell Tonks of Fishworks”.

This is the latest in a long list of recognition and awards, including the title of Best London Fish Restaurant which they won in the 2005 ITV London Restaurant Awards.

Mitch, with his business partner, Roy Morris, have grown their successful business from humble West Country beginnings. Now, at the forefront of the London restaurant scene with branches in Chiswick, Harvey Nichols, Islington and Marylebone, they are soon to open in Primrose Hill and Richmond. They still operate their successful branches outside London in Bath, Bristol and Christchurch.

Mitch Tonks, Founder and Director of FishWorks, said “This really is a tremendous honour and a real testament to the original vision, innovation, commitment and hard work that has been put in over the years by myself, Roy and all our colleagues in creating the FishWorks fishmongers and restaurant experience.

“We will shortly have 9 premises operating throughout London and across the South of England, with more to come. So we have progressed a long way since my original operation in Bath but without losing the critical personal touch. And this recognition of our hard work comes at a time when London is at the centre of the international restaurant scene.  I have always believed that there is a real appetite for quality, well-sourced fish and shellfish with an established provenance and it’s a real pleasure that so many others seem to agree.”

Roy Morris, Chief Executive of FishWorks, said “I am absolutely delighted that Mitch has deservedly been recognised as Tatler´s 'Restaurateur of the Year’. He has worked incredibly hard and remained focussed on the offering of fantastically fresh quality fish, cooked and served as it should be, and keeping the fish and seafood as the `star of the show`. FishWorks has been built, with him, on his abiding `no compromise` approach to quality, freshness and provenance.”

January 18, 2006